BBQ Reuben Crescent Cups with Zesty Dipping Sauce
Recipe and photography by Abby Mosler, @SweetRindandSalt. BBQ Reuben Crescent Cups with Zesty Dipping Sauce are an easy Reuben appetizer made with corned beef or pastrami, Swiss and cheddar cheese, and Frank’s Sweet & Smoky BBQ Kraut baked in flaky crescent dough. Served with a creamy homemade dipping sauce, these bite-size Reuben cups are perfect for game day, parties, tailgating, or quick weeknight dinners.
Ingredients
For the Zesty Dipping Sauce:
¾ cup mayonnaise
¼ cup chili sauce (like ketchup-style chili sauce)
2 tbsp. finely minced sweet or yellow onion
1 tsp. Worcestershire sauce
1 tsp. smoked or regular paprika
½ tsp. dry ground mustard
½ tsp. chili powder
¼ tsp. garlic powder
1 – 2 tsp. brown sugar
½ tsp. salt (or to taste)
¼ tsp. black pepper
For the Crescent Cups:
2 (8 oz.) rolls refrigerated crescent dough
1 cup finely diced thick-cut corned beef or pastrami
1 cup Frank’s Sweet & Smoky BBQ Kraut, drained well
1 ¼ cups shredded cheese (I used a mix of swiss and cheddar)
Minced green onions for garnish (optional)
Instructions
- Preheat your oven to 375 degrees F. Lightly grease 2 muffin or cupcake tins and set aside. (this will make 16 crescent cups so they can be baked in batches if needed).
- Make the dipping sauce. In a small mixing bowl, add the mayonnaise, chili sauce, minced onion, Worcestershire sauce, paprika, ground mustard, chili powder, garlic powder, brown sugar, salt, and pepper. Mix well. Cover and place in the refrigerator until ready to use.
- Next, make the crescent cups. In a medium mixing bowl, add the corned beef or pastrami, BBQ Kraut, and shredded cheese. Mix until fully combined. Set aside.
- Unroll the crescent dough onto a work surface. Cut the dough down the center top to bottom and then across the center left to right, creating 4 rectangles. Next, press the diagonal seams of each rectangle together until sealed. Cut each of these rectangles in half top to bottom, creating a total of 8 smaller rectangles or squares (they don’t have to be perfect!). Repeat with the second roll of crescent dough. When finished, you should have a total of 16 smaller rectangles.
- Place one rectangle into each muffin tin cup. Next, spoon a heaping tablespoon of the kraut and corned beef filling into each cup. Bake at 375 degrees F for 10 to 15 minutes, or until the crescent dough starts to turn golden brown on the edges.
- Let sit for about 5 minutes. Carefully remove from the muffin tins. Garnish with minced green onions, if desired, and serve immediately with the zesty dipping sauce.
